Seared Tuna With Asian Slaw
This delightful recipe combines perfectly seared ahi tuna with a vibrant salad tossed in a flavorful Asian-inspired dressing. The fresh ingredients come together to create a colorful and refreshing dish that is as visually appealing as it is delicious. Follow these simple steps to enjoy a restaurant-quality meal right in the comfort of your own home.
— Constant Cookbook
Ingredients
- 1 tsp. grated fresh ginger
- 1 Tbs. mayonnaise
- 2 tsp. honey Dijon mustard
- 1 Tbs. soy sauce
- 1/4 cup rice vinegar
- 2 Tbs. Asian sesame oil
- 7 Tbs. peanut oil
- 1 1/2 lb. sushi-grade ahi tuna steaks, patted dry
- Salt and freshly ground pepper, to taste
- 1 large head napa cabbage, halved, cored and thinly sliced crosswise
- 6 green onions, thinly sliced
- 2 red bell peppers, seeded and thinly sliced
Instructions
- <b>Make the dressing</b>
- In a large bowl, whisk together the ginger, mayonnaise, mustard, soy sauce, vinegar, sesame oil and 5 Tbs. of the peanut oil until smooth.
- <b>Sear the tuna</b>
- Prepare a hot fire in a grill. Alternatively, preheat a stovetop grill pan over high heat.
- Brush both sides of the tuna steaks with the remaining 2 Tbs. peanut oil, and season generously with salt and pepper. Place the tuna on the grill rack or in the grill pan and sear, without moving the steaks, for 1 1/2 minutes. Turn the steaks over and sear, again without moving them, for 1 1/2 minutes more. Transfer to a cutting board and let stand for 5 minutes.
- <b>Assemble the salad</b>
- Meanwhile, add the cabbage, green onions and bell peppers to the dressing and toss to coat evenly. Arrange the cabbage mixture on individual plates. Slice the tuna steaks across the grain, place on top of the salads and serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Salad,</i> by Brigit L. Binns (Oxmoor House, 2007).
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